Lemon Dill Salmon Bowls are a fresh and light meal that’s packed with bright flavors and healthy ingredients. The star of the dish is tender, flaky salmon seasoned with lemon and dill, bringing a zesty and herby touch. Pair that with a bed of steamed rice or quinoa and some crisp veggies, and you have a bowl that’s both delicious and satisfying.
I love making these bowls when I want something that feels clean and nourishing but still hits all the right spots for flavor. The lemon gives the salmon a gentle tang that lifts the whole meal, and the dill adds a nice earthy note that just works so well. I usually sprinkle a little extra fresh dill on top for a burst of color and flavor.
One of my favorite ways to serve these bowls is to add some avocado slices and a drizzle of a simple yogurt sauce or a light vinaigrette. It makes the meal feel fun and fresh, and my family always asks for seconds. Plus, these bowls are super easy to customize with whatever veggies I have on hand, so they’re perfect for a quick weeknight dinner or a healthy lunch.
Key Ingredients & Substitutions
Salmon: Fresh salmon brings rich flavor and healthy fats. If unavailable, try trout or even cooked chicken breast for a different twist. Wild-caught salmon tastes amazing, but farmed works too.
Dill: Fresh dill adds a bright, herbal note. If you don’t have fresh, dried dill works—use about a third of the amount. You can also try fresh parsley or tarragon for a different but pleasant flavor.
Quinoa or Bulgur: Both make great base grains. Quinoa is gluten-free and nutty, while bulgur is chewier and more earthy. Brown rice, couscous, or cauliflower rice are good substitutes.
Greek Yogurt Sauce: Greek yogurt adds creaminess and tang. For dairy-free, try a coconut or cashew yogurt. Mixing in lemon and dill keeps it fresh and light.
Veggies: The cucumbers, cherry tomatoes, and red onion give crunch and fresh flavor. Feel free to swap in bell peppers, radishes, or shredded carrots based on what you have.
How Can I Cook Salmon Perfectly Without Drying It Out?
Salmon cooks quickly and can dry out if overcooked. Here are my tips for moist, flavorful fish:
- Preheat the oven to 400°F (200°C) for even cooking.
- Brush salmon with oil and seasonings to keep it juicy.
- Bake for 12-15 minutes, depending on thickness. The flesh should flake with a fork but still be tender.
- Optional: Broil for 1-2 minutes at the end to get a nicely colored top without drying the fish.
- Rest for a few minutes after baking so juices redistribute.
- If using a skillet, cook skin-side down on medium-high heat first for crisp skin, then flip and cook briefly.
Equipment You’ll Need
- Baking sheet – perfect for cooking salmon evenly without sticking when lined with foil or parchment paper.
- Mixing bowls – handy for prepping the yogurt sauce and tossing veggies.
- Sharp knife – essential for slicing cucumbers, onions, and lemon thinly and cleanly.
- Measuring spoons – help you get the right balance of spices and seasonings every time.
- Small whisk or fork – great for mixing the yogurt sauce smoothly.
Flavor Variations & Add-Ins
- Swap salmon for grilled shrimp or tofu for a change in protein while keeping the lemon-dill theme.
- Add crumbled feta or goat cheese for a creamy, tangy twist that pairs well with dill and lemon.
- Include roasted veggies like zucchini or asparagus for extra depth and warmth.
- Mix in fresh herbs like mint or parsley alongside dill to brighten the flavors even more.
How to Make Lemon Dill Salmon Bowls?
Ingredients You’ll Need:
For The Salmon:
- 2 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 lemon (half sliced thin + juice of the other half)
- 1/4 cup fresh dill, chopped (plus extra sprigs for garnish)
For The Grain:
- 1 cup quinoa or bulgur, cooked
For The Veggies:
- 1 cup cherry tomatoes, halved
- 1 large cucumber, sliced and chopped
- 1/2 cup red onion, finely chopped
- 1/2 cup diced cucumber mixed with dill
For The Dill Yogurt Sauce:
- 1/2 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon dried dill or fresh dill, finely chopped
- Salt and pepper to taste
How Much Time Will You Need?
This whole recipe takes about 25-30 minutes. It includes around 10 minutes to prep the ingredients, 12-15 minutes to bake the salmon, and some time for cooking the grain and arranging everything nicely in bowls. It’s perfect for a quick and healthy meal any day!
Step-by-Step Instructions:
1. Prepare the Salmon:
Preheat your oven to 400°F (200°C). In a small bowl, mix the olive oil, paprika, garlic powder, salt, pepper, chopped fresh dill, and lemon juice. Brush this tasty mix on both sides of your salmon fillets.
2. Cook the Salmon:
Place your salmon on a baking sheet lined with foil or parchment paper to keep it from sticking. Bake in the oven for 12-15 minutes until the salmon flakes easily with a fork and is just cooked through. If you want a nice browned top, broil for 1-2 minutes at the end.
3. Cook the Grain:
While the salmon cooks, make your quinoa or bulgur according to package instructions. Once ready, keep it warm until serving.
4. Prepare the Veggies:
Halve the cherry tomatoes, slice and chop the cucumbers, finely chop the red onion, and separately mix half of the diced cucumber with some dill.
5. Make the Dill Yogurt Sauce:
In a small bowl, mix together the Greek yogurt, lemon juice, dill, salt, and pepper. Stir well and chill it until you’re ready to serve.
6. Assemble Your Bowls:
Start by placing a serving of quinoa or bulgur at the bottom of each bowl. Arrange the cherry tomatoes, cucumber slices, dill-cucumber mix, and red onion all around in sections for a colorful look.
7. Add Salmon and Garnishes:
Place a salmon fillet proudly on top. Add a few thin lemon slices beside it for a fresh feel. Spoon a dollop of your dill yogurt sauce right in the middle.
8. Final Touches and Serve:
Finish with a few fresh dill sprigs on top for extra flavor and a nice look. Serve right away with extra lemon wedges on the side, if you like.
Enjoy your delicious and refreshing Lemon Dill Salmon Bowls!
Can I Use Frozen Salmon for This Recipe?
Yes! Just be sure to fully thaw the salmon in the fridge overnight before cooking. Pat it dry with paper towels to remove excess moisture, which helps the seasoning stick better and ensures even cooking.
Can I Substitute the Grain?
Absolutely. Quinoa and bulgur are both great, but you can also use brown rice, couscous, or cauliflower rice for a low-carb option. Cook according to package directions before assembling your bowls.
How Long Will Leftovers Keep?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat the salmon gently in the oven or microwave to keep it moist, and serve with fresh veggies or sauce.
Can I Prepare This Dish Ahead of Time?
You can prepare the quinoa and chop the veggies a day ahead. Cook the salmon just before serving for the best texture and flavor, and mix the yogurt sauce right before plating to keep it fresh.